Sprouting seed

Sprouting seeds of Alfalfa, Beetroot, Broccoli, Cabbage, Carrot, Leek, Radish, Rocket, Salad Cress, Mustard Salad, Rape Salad and many more sprouting seeds.
Sprouts are highly nutritious, eaten with salads, sandwiches or as an accompaniment to other meals, sprouting seeds are delicious as well as being exceedingly rich in valuable nutrients, minerals, protein, fibre and enzymes. They can be sown either in a purpose made seed sprouter, in a jar with a muslin top or in some cases a punnet. Keep the seeds moist and clean by rinsing them well twice a day and maintain a temperature of between 55 and 70°F. Seeds grown in the dark tend to be crisper. All sprouting seeds can also be land sown for leaf cropping. It is advisable if eating large quantities of raw sprouts to cook them first.